Grilled Pumpkin Soup with Barley
This is one of our very easy grilled vegetable recipes. Pumpkin comes out very juicy and tender on the grill so grilling it before adding it to the soup adds plenty of flavor. Perhaps you have tried a canned pumpkin soup recipe before but this homemade grilled pumpkin soup is much nicer.
This easy pumpkin soup recipe can be served with dill and sour cream on the side and some brown bread for dipping. This is a healthy grilled soup recipe as well as a flavorful one and if you have been looking for an easy pumpkin soup recipe, you will be very glad you discovered this one.
Barley is a nice grain to use because it makes a change from rice. Also, barley keeps you feeling full for longer so make sure you include some quick-cook barley in here. It makes the soup heartier and more interesting. Although barley is often overlooked and rice or potatoes tend to feature in pumpkin soup recipes instead, barley does make a good choice. This soup is flavorful and interesting and it makes a nice lunch or supper. Filling enough for dinner but perhaps too rustic to serve as an appetizer, this is a recipe you will want to make again and again because of its great taste.
- 1 lb pumpkin, skin on, cut into 3-inch cubes
- 3 tablespoons olive oil
- 5 chicken bouillon cubes
- 4 celery ribs, chopped
- 5 cups water
- ⅔ cup quick cooking barley
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ onion, diced
- 2 tablespoons dried dill
- Sour cream to serve
- Fresh dill to serve
- Score the pumpkin skin with a fork.
- Rub the olive oil over the pumpkin flesh and cook it indirectly over a medium hot grill, skin side down, for about 40 minutes.
- Cut the pumpkin pieces into 1-inch cubes, removing the skin, after they have cooled down a bit.
- Heat the water on the stove and add all the ingredients except the sour cream and fresh dill but including the grilled pumpkin.
- Simmer for about 15 minutes and add more water if it is too thick.
- Garnish with the sour cream and dill.
This soup features fresh pumpkin as well as the added heartiness of barley to make a very refreshing yet filling soup that features nicely grilled vegetables. It is so simple you will wonder why you had not tried it before this. Barley is often reserved for making stick-to-the-ribs type winter stews but if you enjoy the flavor and you fancy a change from the usual potatoes and rice that go into soup give barley a chance and you might just discover you love it. As you can see in the picture this is a colorful and interesting soup.
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